Carrot Cake Recipe with Walnuts and Raisins | Easy Carrot Cake Recipe
#flavoursbyAR #carrotcake
Carrot Cake Recipe with Walnuts and Raisins | Easy Carrot Cake Recipe | Easy Carrot Cake Recipe Moist & Soft |Moist Carrot Cake
Recipe -
It's winter and carrots are in plenty, why not make the best of it and bake this moist and delicious carrot cake. This cake not only has the goodness of carrots but also has raisins and walnuts in every bite.
This cake is so moist and delicious with a beautiful light orange hue and shreds of carrot in every bite. This is a simple carrot cake recipe that is loved by families with little kids.
2 cups Carrots shredded 3 large carrots
2 cups Flour (1 cup wheat flour + 1 cup all-purpose flour) (1 cup = 120 grams of flour)
1½ cup Sugar (300 grams)
4 whole Eggs
1 cup Vegetable Oil (Use 200 ml)
1 tsp Spice powder (Cinnamon, Cloves & Nutmeg powder)
1 tsp Vanilla essence
1 tsp Baking powder
½ tsp Baking soda
½ tsp salt
75 grams Walnuts
25 grams Raisins
Mawa Cake Recipe:
Coconut Cake with Fresh Coconut -
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#carrotcake
0:00 Introduction
0:13 Line a 9-inch baking tin with parchment paper
0:39 Carrot cake has a mix of Whole Wheat flour and AP flour
0:53 The cake is moist and perfectly sweet.
1:02 We also add walnuts & raisins along with grated carrots
1:12 Oil is used for this cake but feel free to use butter instead
1:22 Grease the tin with butter and set aside
1:54 4 whole eggs & caster sugar 1.5 cups
2:04 Begin by beating on a low speed & gradually increase the speed
2:16 You could also use a hand whisk for this
2:49 01 cup vegetable oil
3:03 Combine the ingredients till light & fluffy
3:14 Sieve 01 cup each all-purpose flour & whole wheat flour
3:33 Add 01 tsp Baking powder & 1/2 tsp Baking Soda
3:58 Fold with a spatula. Do not use the beater now.
4:25 3/4 tsp spice powder (1/2 cinnamon & 3 cloves)
4:32 1/4 tsp Nutmeg powder or grated nutmeg
4:49 Also add 1/2 tsp salt
4:58 1/2 tsp Vanilla Essence
5:05 Batter will feel a little sticky due to whole wheat flour
5:18 02 cups (heaped) grated carrots
5:25 75 gms walnuts (chopped) & 25 gms raisins
5:50 Mix gently with a spatula only
6:00 Pre-heat your oven to 170 deg C
6:17 Pour the cake batter into the greased baking tin
6:49 Top with some additional walnuts (optional)
7:11 Let the cake cool for 10 min before unmoulding
Incredibly Moist Carrot Cake Recipe - Homemade Carrot Cake
This is our favorite carrot cake recipe. This carrot cake is 100% from scratch, easy to make, versatile and utterly delicious. One of our most popular recipes! Just read all the rave reviews!
→ Recipe:
This carrot cake is quick, easy to make, and utterly delicious. It wasn’t until recently that we realized just how much we love carrot cake. It wasn’t something either of us grew up eating. Thanks to this easy recipe, we fell in love. You can make this cake quickly without lots of fancy equipment. Not only is this the best-tasting carrot cake we’ve made, but it’s a cinch to make.
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Chapters:
00:00:00 - Introduction to Moist Carrot Cake Recipe
00:00:39 - Preventing Cake Sticking to the Pan
00:01:40 - Adding Oil and Sugar
00:02:30 - Baking the Carrot Cake
00:03:14 - Making Cream Cheese Frosting
00:03:59 - Removing the Cakes from the Pans
00:04:35 - The Perfect Carrot Cake
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grans easy carrot cake recipe
How to make easy delicious carrot cake made by gran herself,this is a great traditional recipe and great for a afternoon tasty treat
See full recipe below
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6oZ butter
6oZ dark soft brown sugar
8oZ self rasing flour
3 medium eggs
2 medium sized carrots grated
1/2 orange rind
3oZ raisons
1/2 orange squeezed
1/8 tsp nutmeg
1/8 tsp cinnamon
1 tsp mixed spice
1 tsp baking powder
topping
1oZ butter
1/2 tsp vanilla extract
8oZ icing sugar
1/2 squeezed orange
1/2 orange rind
Why is my Carrot Cake so Good? - Old Fashioned Baking at Home
Why is my Carrot Cake so Good? - Old Fashioned Baking at Home - Free Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Carrot Cake recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
#collardvalleycooks #carrotcakerecipe #carrotcake
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Favorite Carrot Cake (Recipe is in our Vol. 1 Cookbook)
2 1/2 CUPS SUGAR
4 EGGS
2 TSP. VANILLA
1 CUP COOKING OIL
1 1/2 TSP. CINNAMON
1/2 TSP. GROUND GINGER
2 1/4 CUP SELF-RISING FLOUR
1 CUP CHOPPED PECANS
3 CUPS CARROTS (PEELED & GRATED)
1 SMALL CAN CRUSHED PINEAPPLE
1/2 CUP GOLDEN RAISINS (TOSS IN FLOUR)
In a bowl combine sugar, eggs, vanilla and mix well. Add cooking oil & spices. Add flour mix until blended. Add pecans, carrots, pineapple & raisins. Mix on medium speed for 1 minute after adding all ingredients. Pour into 2 well-greased 9” round cake layers. Bake @ 325 degrees until golden brown and set. (About 1 hour). Remove from oven place on wire racks to cool. Cool 15 minutes before flipping out onto parchment paper. Ice with Cream Cheese Icing if desired
Cream Cheese Icing (Recipe in our Vol. 1 Cookbook)
1 STICK SALTED BUTTER (ROOM TEMPERATURE)
8 OZ. CREAM CHEESE (ROOM TEMPERATURE)
4 1/2 CUPS POWDERED SUGAR
1 TSP. VANILLA FLAVORING
1 TBSP. EVAPORATED MILK
Using an electric mixer and mixing bowl, mix butter and cream cheese until creamy. Add powdered sugar 1/2 cup at a time. After adding 2 cups of the powdered sugar, addmilk, and vanilla. Continue adding remaining powdered sugar. Turn mixer to high and fluff frosting for 1 minute.
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Carrot Cake | Steamed Eggless Cake Recipe
Carrot Cake (Steamed eggless cake) | Cakes & Desserts
Desserts are that course of a meal that is not always prepared in our households unless its a special occasion. So, on those few days when the kids do get to have desserts, they are really satifsied, no matter what the dessert is. So, why not take advantage of this and make the dessert a healthy one? Why not discard the chocolates and syrups for once and serve a healthy carrot cake to our kids this time? Not only are the kids happy, but so are you, watching your picky kids devouring the healthy dessert happily without making a fuss about eating vegetables!
Ingredients
Maida/All purpose flour - 1 1/2 cup
Cinnamon powder - 1 tsp
Baking powder - 1 tsp
Baking soda- 1 tsp
Salt - 1/4 tsp
Grated Carrot - 1 cup
Sugar - 3/4 cup
Milk - 1/2 cup
Oil - 1/4 cup
Vanilla essence - 1 tsp
Raisins, walnuts, cashew nuts (optional)
Ghee
Method:
1. Take a large mixing bowl and add all the dry ingredients, i.e. maida, cinnamon powder, baking powder, baking soda, and salt.
2. Mix the ingredients well using a hand whisk.
3. Once mixed properly, keep it aside.
4. In another mixing bowl, add all the wet ingredients, i.e. carrot, sugar, milk and oil.
5. Mix the ingredients well until they are thoroughly blended together.
6. Now, add the dry ingredients to the bowl and again, mix well.
7. Now, add some vanilla essence and mix it in.
8. Finally, add the raisins and nuts (optional) and mix.
9. The carrot cake batter is ready.
10. Grease the cake tin with a little ghee/melted butter/oil.
11. Add some maida and dust it well.
12. Pout the batter into the cake tin and level it.
13. Steam cook the cake in a steamer for about 45 minutes to 1 hour. (If you do not have a steamer, you can bake the cake in an oven at 180 degrees for about 30 to 40 minutes. Make sure to pre-heat the oven.)
14. After the cake is steamed, remove the tin from the steamer.
15. Let it cool and then remove the cake from the tin. Your cake is ready to be served!
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How To Bake A Trini Carrot Cake | Foodie Nation
Chef Jason lets out his closely guarded secret recipe for Carrot Cake:
Yield: 1 (9 Inch) Cake
INGREDIENTS
4 eggs
1¼ cups Simply Natural Coconut Oil
2 cups white sugar
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
½ tsp salt
2 tsp cinnamon powder
3 cups grated carrots
Zest of one orange
½ cup mixed peel
¼ cup chopped pecans
¼ cup chopped almonds
¼ cup triple sec or orange liqueur
METHOD
1. Preheat oven to 350 degrees Fahrenheit.
2. Liberally grease and flour baking pan.
3. In a large bowl, beat together eggs, oil, white sugar and vanilla for 2 minutes.
4. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots, orange zest and mixed peel. Fold in chopped pecans and almonds. Pour into prepared pan.
5. Bake in the preheated oven for 50 to 60 minutes and if required up to 1¼ hours or until a toothpick inserted into the centre of the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
6. Optional: Drizzle on the Orange Liqueur atop the cake when cooled to add a flavoured citrus profile to the cake before serving.
Sponge Cake Episode:
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